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Friday, May 22, 2009

Spaghetti Bolognise ala2 italian

photo taken from dannenman uk - thanks for the tips and recipe


Kuah Spagetti ni boleh buat lasagne jugak...
boleh buat dalam kuantiti yang banyak lepas tu frozen kan..
Resepi Spaghetti Bolognise ala2 Italian
thanks - dannenman uk

Ingredients for the sauce (serves six)

500g beef mince
650g onions
4 - 400g tins of chopped tomatoes
200g tomato concentrate
8 tablespoons olive oil
1 teaspoon salt (as people started moaning about the amount of salt used - do me a favour, add up the weight of all ingredients to the sauce and then calculate the salt content per 150g serving ... and then STFU, thanks)
1 teaspoon pepper
2 tablespoons oregano
two cloves of garlic
1 tablespoon honey (saya tak letak)
1 teaspoon paprika
(saya letak rempah kari 1-2 sudu besar - ikut kepedasan masing2)
1 teaspoon hot chili
(saya tambah 1 tin cendawan - dipotong/dihiris)



Ingredients for the spaghetti (serves six)


1 kg spaghetti (decent stuff such as Barilla, De Cecco, etc.)
7 liters water
two tablespoons olive oil
one teaspoon salt
two tablespoons butter
freshly chopped basil (saya tak letak)
freshly grated Reggiano parmesan cheese (saya tak letak)


Preparation
1. Chop the onions - not too finely. Press the garlic. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour. Now crumble the mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions while styrring to let some of the water that has accumulated evaporate.

2. Now add the tomatoes, the tomato concentrate, the honey and the spices. Let the whole lot simmer for an hour with no lid on the saucepan - we want the sauce to reduce to get rid of some of the water - that will make it tastier.


Preparing pasta
1. Allow roughly 200g of pasta per head (for the very hungry) - a normal portion is around 150g. Boil a lot of water (1 liter per 100g), add some olive oil and salt.

2. When the water is boiling, add the pasta. I normally use a timer to keep track of the cooking time (check the pasta package) - tends to be 10 - 12 minutes for spaghetti. Check at the lower end of the cooking time to see if they are "al dente".

3. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (while they are still in the colander).

4. Put the saucepan back onto your hob and add 2 tablespoons of butter. Melt the butter. Put the pasta back into the saucepan and heat it up while turning it until it's hot. The pasta will taste great, not stick together and be just right!



3 comments:

izan said...

mida.. sedapnya,... minta sikit

FiDa@aMiDa said...

boleh tapi nanti basi lak sampai ke msia :) jgn mare

U-jin said...

spaghetti...fhuh rasacam nak buat plak......